Dinner with Dina - Pan Seared Cod

Pan Seared Cod with Fresh Tomato Basil White Wine Sauce, Swiss Chard and Creamy Polenta

Sheet Pan Roasted Blueberry Crisp

It’s Spring season ! My favorite season for cooking and we’ve got Wild Cod on the menu. You’ll learn how to cook this delicate white fish just enough for a beautiful sear while also making sure it stays moist and flaky. I’ll teach you how to make a fresh and simple sauce you’ll want to use over and over. This is a simple flavorful sauce that will carry over to pasta, chicken, and vegetarian dishes perfectly for future meals. We’re serving it over sautéed Swiss Chard and creamy polenta, one of my favorite starches and ridiculously easy to make.

For dessert we’re making a healthy and simple but delicious sheet pan roasted blueberry crisp that comes together in minutes.

You can find your prep list under “Class Notes”

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